Sedona’s Amara Resort and Spa is one of my favorite resorts, and its signature restaurant, SaltRock Kitchen, takes advantage of its beautiful Red Rock views (visit a prior feature for more property details).

In August of 2019, it was announced that Chef Lindsey Dale was now leading the kitchen at SaltRock Southwest Kitchen, bringing her sophisticated take to a Southwestern-inspired menu sourcing local Arizona ingredients. I had become a fan of chef Lindsey when she worked at Enchantment Resort, and was thrilled to hear she was taking over the reins at SaltRock.

Checking in on a beautiful November afternoon, we freshened up and and headed to the patio to enjoy sunset and one of SaltRock Kitchen’s expertly-crafted cocktails. To coincide with Lindsey’s menu reveal, head bartender Eddy Rocha had also launched a brand-new drink menu incorporating cool-weather flavors such as cranberry and ginger. Crescent Moon was as delicious as it was beautiful, combining dried cranberry-infused vodka with bourbon-aged red wine syrup, lemon juice and bitters, all topped with a frothy foam of egg white and artful floral garnish.

The Red Rock Cardinal may have been an even more perfect Sedona cocktail in the way it captured the surrounding autumnal hues in a combination of Rittenhouse rye, Aperol, Amaro Nonino, grilled red bell pepper syrup, lime and Laphroaig scotch rinse.

While it was tempting to order another round of these two winners, we retired to the indoors bar to explore the menu further and were just as impressed with Emperor’s Horchata, a nod to Eddy’s Mexican roots, with Plantation rum, Liquor 43, cognac and house-made black rice horchata with notes of cinnamon and vanilla. Milk & Honey was another wonderfully creative cocktail “inspired by guests enjoying tea on their patios while they take in the views,”a union of milk-washed Earl Grey-infused gin, St. Germain elderflower liqueur, sage honey syrup and lemon.

We were so comfortable at the cozy bar that we gave up our reserved table (which was immediately snapped up by waiting guests on a busy Sunday night) and decided to stay put for dinner, as Lindsey introduced us to her new menu.

Head bartender Eddy Rocha, executive chef Lindsey Dale and bartender Albunit Dulaku

And what a fabulous menu! We started with Lindsey’s addictive version of elote, the popular Mexican street corn snack, carnitas tacos (more on those later) and one of the best renditions of beet salad I’ve ever had. “I wanted a salad that felt like fall but is still light and pretty on the plate,” explained Lindsay. “I think beets and ricotta go so well together. I love making ricotta. Actually, I just love having it around to eat, especially when it’s made fresh and still warm, it’s so good!”

“Beets are served three ways - roasted with olive and balsamic vinegar, sliced raw for crunch, and then in a beet puree. The vanilla pickled strawberries add sweetness, and the gastrique has tangerine juice and some guajillo and pasilla chile for a little heat. This showcases what we do here, because it’s not your typical salad amd there’s a lot of technique.”

Her rendition of shrimp and grits was just as brilliant. Plump glazed shrimp were perched a chutney-crowned slab of crispy-oozy polenta and accented with a scallion-cilantro aioli. “I wanted.to incorporate a different technique from the usual shrimp and grits. The polenta is cooked with milk, bound with Oaxacan cheese and cotija and a litlte bit of butter, cooked until firm and cooled on a sheet tray. It has to be the perfect thickness or otherwise it will be cold in the center and overcooked on the outside.”

“And the chutney is one of my favorites. It’s made with onions, red bell and Hungarian goathorn peppers, oregano and thyme.”

I can’t say no when I see branzino and again Lindsey brought another stellar dish with a crispy-skinned sea bass plated with a charred avocado purée, roasted heirloom tomato, Iberico chorizo, and a roasted fennel and citrus salad. “I wanted to do something that was light but still filling. Fennel goes well with chorizo and the citrus salad brightens it up. The lime in the avocado and the salad ties everything together.”

Next was a vegetarian dish for me, and a juicy steak for my husband - grilled filet with tomatillo-cilantro puree, fingerling potatoes and roasted baby carrots. I’m still thinking of my King Trumpet mushroom “scallops” with a velvety white tepary bean puree, beets, Brussels sprouts, and chile-balsamic reduction. “The tepary beans are from Ramona Farms. They’re cooked in stock seasoned with garlic and onion and then pureed wth butter, though we can substitute the butter to make it vegan. I wanted to create a vegetarian dish that was thoughtful, and something that even people who aren’t vegetarians would order. It’s been a hit.” I can see why!

We also had to order a glass of one of my favorite Arizona wines, Chateau Tumbleweed, and another cocktail, which turned out to be the perfect pairing with dessert. Caffeine-lovers will want to order the Broken Arrow Brew, an iced coffee cocktail blending vodka, sherry, housemade orgeat (a nut syrup), cold brew coffee and walnut bitters.

Lindsey continued to spoil us with our last course - four of her decadent dessert creations. You’ll want to save room for these!

Chocolate brownie with caramel, chocolate-chile ganache, vanilla ice cream and a secret ingredient of smoked paprika
Seasonal verrine - on this visit, a whipped vanilla cheesecake with caramel apples and gingersnap crumble (the summer version was blueberry-lime with graham cracker crunch)
Pumpkin cookies with a brown butter frosting partnered with spiced almond milk
Tres leches with macerated mango and strawberries and cinnamon whipped cream

We made new friends at the bar (who raved about Lindsey’s new menu as much as we did) and ended a great night with a round of perfect Negronis and Vieux Carrés.

After checkout the next day, we had made plans for lunch elsewhere, but found it too hard to leave Amara! We were so impressed by the previous night’s dishes, that we returned to SaltRock for round two, again ordering the elote, carnitas tacos, shrimp and grits and Emporor’s Horchata, along with queso fundido.

We also squeezed in one more featured cocktail - the What’s Up Doc with Bulleit bourbon, Fernet Branca, carrot-ginger juice, lemon and fresh thyme. There’s a reason why Saltrock Kitchen has long been one of my favorite craft cocktail spots in Sedona - I found it impossible to pick which one I liked the best. All were expertly-crafted, well-balanced cocktails spanning a range from citrusy and refreshing to spirit-forward and complex.

We also had a chance to chat some more with lovely chef Lyndsey.

I had to order the elote again, and Lindsey explained why it’s such a standout. “We grill the corn fresh and cut if off the cob. Then we saute it with butter and toss it with corn nuts, chipotle aioli and cotija. It’s so good, isn’t it?” I agree as I polish it off in minutes.

And, yes, her shrimp and grits was another repeat order.

We ended with a juicy double cheeseburger for my husband, and for me, another order of the carnitas tacos Lindsey sent out the previous night. There’s a reason the humble carnitas tacos is especially delicious at SaltRock Kitchen. “First we roast the pork butts at around 450 degrees, and then confit them in lard with onions and chiles for five to six hours.” To finish, the meat is shredded and crisped before being piled onto Mama Lola’s corn tortillas and garnished with pickled onions, cotija, slivered radish, and salsa verde. “They’re one of my favorites,” says Lindsey. Mine too.

I can’t wait to return with the changing of the seasons to see what SaltRock Kitchen has in store on our next visit.

For more information or to book your stay, go to http://www.amararesort.com/ or call 877-488-1908.

I received a media invitation and was hosted by Amara Resort.

SEDONA: Executive Chef Lindsey Dale of Saltrock Kitchen at Amara Resort